Egg Allergy

One of the most frequent food allergies is that of egg protein allergy, most often in children under 5 years of age, appears before 2 years of age and disappears in the first 6 years in 55% of cases . Egg allergy was the cause of 16% of cases of food allergy in the general population.

It appears by ingesting the egg white mainly with the first egg intake, since it contains a greater amount of proteins considered as allergens, these being: ovalbumin, ovomucoid, ovotransferrin and lysozyme.

The development of food allergy depends on the interaction between genetic predisposition and environmental factors, especially exposure to food proteins, also important if the intake is raw or cooked and the age of introduction of the food.

Sensitization to the egg can take place after small doses of antigen through breast milk, another possible route of sensitization would be inhalation, such as powdered food with egg particles and through contaminated objects, such as pacifiers, kitchen utensils, toys , etc.

Causing acute gastrointestinal symptoms (nausea, vomiting, abdominal pain, diarrhea), respiratory reactions such as asthma and skin reactions such as hives. The clinical symptoms appear quickly after intake, the time is less than two hours and very frequently they take place in the first 30 minutes.

Some people suffer from egg-bird syndrome, caused by sensitization to serum chicken albumin (α-livetin) present in feathers and in chicken meat, presenting respiratory and digestive symptoms after ingestion of eggs or after contact with antigens from birds.

Dietary treatment

  • Proceed with the elimination of the egg and derivatives in the diet, present in pastry products, pastries, batters, soups, creams, sauces, sausages, desserts, ice cream, breakfast cereals … etc. Here is a complete list of products with egg traces: http://www.alergiainfantillafe.org/nalergicoalimentos.htm#huevo
  • Important to read the labels of each food, by mandatory regulations it should appear as: albumin, coagulant, emulsifier, globulin, lecithin or E-322, livetina, lysozyme, ovalbumin, ovomucine, ovomucoid, ovovitellin, vitelline or E-161b (lutein, pigment yellow).
  • Avoid medications that appear in its container lysozyme protein.
  • To ensure the protein contribution provided by the egg, the consumption of fish, meat, legumes and nuts must be guaranteed.
  • Small amounts of egg can contaminate cooking utensils and the same oil in which egg has previously been cooked should not be used for the patient.
  • Fresh and poorly manipulated foods such as fruits, vegetables, nuts, legumes, meats, fish and shellfish, milk and honey are considered safe and allowed foods without causing allergy to egg protein.

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